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Shrimp-Pesto Pizza

Photo: Charles Walton IV; Styling: Buffy Hargett
Prep time 37 mins
Yield Makes 6 servings
We found fresh pizza dough available behind the deli counter at Publix. If you're expecting a larger crowd, you can buy pizza dough in bulk from your local wholesale club or even a favorite pizza restaurant.

Ingredients

  • Vegetable cooking spray
  • 1 pound unpeeled, large raw shrimp (31/35 count)
  • 1 large yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 teaspoons olive oil
  • 1 1/2 pounds bakery pizza dough
  • All-purpose flour
  • Plain yellow cornmeal
  • 1/2 cup Garden Pesto*
  • 3/4 cup freshly grated Parmesan cheese

How to Make It

  1. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° (medium) heat.

  2. Peel shrimp, and slice in half lengthwise; devein, if desired.

  3. Sauté onion, bell pepper, salt, and pepper in 1/2 tsp. hot oil in a large skillet over medium heat 5 minutes or until tender. Transfer onion mixture to a large bowl. Sauté shrimp in remaining 1 tsp. hot oil 3 minutes or just until shrimp turn pink. Add shrimp to onion mixture, and toss.

  4. Divide dough into 6 equal portions. Lightly sprinkle flour on a large surface. Roll each portion into a 6-inch round (about 1/4-inch thick). Carefully transfer pizza dough rounds to a cutting board or baking sheet sprinkled with cornmeal.

  5. Slide pizza dough rounds onto cooking grate of grill; spread Garden Pesto over rounds, and top with shrimp mixture. Sprinkle each with 2 Tbsp. Parmesan cheese.

  6. Grill, covered with grill lid, 4 minutes. Rotate pizzas one-quarter turn, and grill, covered with grill lid, 5 to 6 more minutes or until pizza crusts are cooked. Serve immediately.

  7. *Refrigerated store-bought pesto may be substituted.

  8. Note: Individual pizza dough rounds may be made ahead. Roll out as directed, and place between pieces of wax paper sprinkled with flour and cornmeal; place in a gallon-size zip-top plastic bag. Seal bag, and chill 8 hours.